Grilled Eggplant and Mozzarella Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
nonstick vegetable oil spray |
8 1/2-inch-thick eggplant slices |
4 1/4-inch-thick slices part-skim mozzarella cheese (4 ounces) |
2 tablespoons olive oil |
1 1/2 tablespoons balsamic vinegar |
1 garlic clove |
4 large bunches arugula |
2 large tomatoes, coarsely chopped |
3 tablespoons chopped fresh basil |
2 tablespoons pine nuts, toasted |
Directions:
1. Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.
2. Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.
3. Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.
4. Per serving: calories, 202; total fat, 14 g; saturated fat, 4 g; cholesterol, 16 mg Nutritional analysis provided by Bon Appétit
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